Jamie Oliver 5 Ingredients Chicken Pie is made with onions, chicken thighs, mixed mushrooms, fresh thyme, and all-butter puff pastry. This easy Chicken Pie recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Chicken Pot Pie Recipe Is From 5 Ingredients: Quick & Easy Food Cookbook by Jamie Oliver.
Why You’ll Love This Chicken Pie:
- Only Five Ingredients: This recipe uses just five easy-to-find ingredients, making it quick to prepare.
- Quick Weeknight Dinner: You can make this delicious meal in about 30 minutes, perfect for a busy night.
- Full of Flavor: The mix of chicken, mushrooms, and thyme gives it a rich, tasty flavor that everyone will love.
- Crispy Pastry: The puff pastry gets golden and crispy in the oven, adding a great texture.
- One-Pan Dish: You cook everything in one pan, so there’s less washing up to do!
Jamie Oliver 5 Ingredients Chicken Pie Ingredients
- 2 medium onions
- 600g (1.3 lbs) chicken thighs, skin off, bone out
- 350g (12 oz) mixed mushrooms
- 30g (1 oz) fresh thyme
- 375g (13 oz) all-butter puff pastry, cold
How To Make Jamie Oliver 5 Ingredients Chicken Pie
- Preheat the oven: Preheat your oven to 220°C/425°F/gas mark 7.
- Cook onions and chicken: Place a large 30cm (12-inch) ovenproof frying pan on high heat and add 1 tablespoon of olive oil. Peel and roughly chop the onions, then add them to the pan. Roughly chop two-thirds of the chicken thighs and finely chop the rest, adding all to the pan. Cook for 6 minutes, stirring occasionally, until the chicken is golden.
- Cook mushrooms: In a separate smaller pan, on medium heat, dry-toast the mushrooms for 4 minutes, tearing up any larger ones. Once they’re nutty and browned, add them to the chicken pan along with half of the thyme leaves.
- Season and add liquid: Remove the pan from the heat. Add a pinch of sea salt and black pepper, stir in 1 tablespoon of red wine vinegar and 150ml (⅔ cup) of water.
- Add and bake the pastry: Roll out the puff pastry so it’s about 2cm (1 inch) larger than the pan. Lay it over the filling, tucking the edges into the pan using a wooden spoon. Lightly score the top in a criss-cross pattern, brush with a little olive oil, and poke the remaining thyme sprigs into the center. Bake in the bottom of the oven for 15 minutes, or until the pastry is golden and puffed.
Recipe Tips
- Keep the Puff Pastry Cold: Make sure your puff pastry is cold before you use it. If it gets too warm, it won’t puff up well and might turn soggy.
- Chop the Chicken Right: Cut two-thirds of the chicken into bigger pieces and chop the rest finely. This gives your pie a nice mix of textures.
- Toast the Mushrooms First: Toast the mushrooms in a dry pan to get a nutty flavor. This makes the pie taste even better.
- Season Properly: Remember to season with salt and pepper before putting on the pastry. It brings out the best flavors in the chicken and mushrooms.
- Bake on the Bottom Shelf: Bake your pie on the bottom shelf of the oven. This ensures the pastry turns crispy and golden.
What To Serve With Chicken Pie
This crispy Chicken Pie pairs well with mashed potatoes, steamed vegetables, roasted carrots, or a simple green salad. It can also be served alongside buttered peas, sautéed greens, crusty bread, or roasted parsnips for a hearty dinner.
How To Store Leftovers
Refrigerate: First, let the leftover Chicken Pie cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Freeze: Let the Chicken Pie cool to room temperature, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To thaw, move the pie to the refrigerator overnight before serving cold.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C/350°F. Place the pie on a baking sheet and cover it with foil. Heat for 20-25 minutes until warmed through.
- In The Microwave: Place a slice of pie on a microwave-safe plate and cover with a microwave-safe lid. Heat on medium power for 2-3 minutes, checking to ensure it’s warmed through.
- In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place a slice of pie in the air fryer basket and heat for 5-7 minutes until the pastry is crispy and the filling is hot.
Jamie Oliver 5 Ingredients Chicken Pie Nutrition Facts
Serving Size: 1 serving
- Calories: 683
- Total Fat: 40.7g
- Saturated Fat: 19.8g
- Sodium: 1.2g
- Total Carbohydrate: 42g
- Dietary Fiber: 4.3g
- Sugars: 7.2g
- Protein: 36.7g
FAQs
What If My Puff Pastry Doesn’t Puff Up?
Make sure the pastry is cold before using it. Warm pastry won’t rise as well.
How Do I Prevent The Pie Filling From Becoming Too Watery?
Ensure you don’t add too much water when preparing the filling, and allow the mushrooms to toast properly to reduce their moisture.
What Type Of Mushrooms Should I Use?
Mixed mushrooms are recommended, but any type will work well, depending on your taste.
How Do I Know When The Pie Is Done?
The puff pastry should be golden brown and crispy, and the filling should be bubbling slightly around the edges.
Why Did My Pie Filling Leak Out?
Ensure the pastry is sealed well around the edges, and don’t overfill the pan to prevent leaks.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Apple Tart
- Jamie Oliver 5 Ingredients Lamb Kofta
- Jamie Oliver 5 Ingredients Aubergine
- Jamie Oliver 5 Ingredients Sea Bass
Jamie Oliver 5 Ingredients Chicken Pie
Description
Jamie Oliver 5 Ingredients Chicken Pie is made with onions, chicken thighs, mixed mushrooms, fresh thyme, and all-butter puff pastry. This easy Chicken Pie recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C/425°F/gas mark 7.
- Cook onions and chicken: Place a large 30cm (12-inch) ovenproof frying pan on high heat and add 1 tablespoon of olive oil. Peel and roughly chop the onions, then add them to the pan. Roughly chop two-thirds of the chicken thighs and finely chop the rest, adding all to the pan. Cook for 6 minutes, stirring occasionally, until the chicken is golden.
- Cook mushrooms: In a separate smaller pan, on medium heat, dry-toast the mushrooms for 4 minutes, tearing up any larger ones. Once they’re nutty and browned, add them to the chicken pan along with half of the thyme leaves.
- Season and add liquid: Remove the pan from the heat. Add a pinch of sea salt and black pepper, stir in 1 tablespoon of red wine vinegar and 150ml (⅔ cup) of water.
- Add and bake the pastry: Roll out the puff pastry so it’s about 2cm (1 inch) larger than the pan. Lay it over the filling, tucking the edges into the pan using a wooden spoon. Lightly score the top in a criss-cross pattern, brush with a little olive oil, and poke the remaining thyme sprigs into the center. Bake in the bottom of the oven for 15 minutes, or until the pastry is golden and puffed.
Notes
- Keep the Puff Pastry Cold: Make sure your puff pastry is cold before you use it. If it gets too warm, it won’t puff up well and might turn soggy.
- Chop the Chicken Right: Cut two-thirds of the chicken into bigger pieces and chop the rest finely. This gives your pie a nice mix of textures.
- Toast the Mushrooms First: Toast the mushrooms in a dry pan to get a nutty flavor. This makes the pie taste even better.
- Season Properly: Remember to season with salt and pepper before putting on the pastry. It brings out the best flavors in the chicken and mushrooms.
- Bake on the Bottom Shelf: Bake your pie on the bottom shelf of the oven. This ensures the pastry turns crispy and golden.